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Ingredients Jump to Instructions ↓

  1. 1/4 cup minced shallots

  2. 3 poblano peppers, seeded and chopped into 1-inch pieces

  3. 1 tablespoon vegetable oil

  4. 3 14 1/2-ounce cans low-sodium chicken broth

  5. 1 14 1/2-ounce can diced tomatoes, drained

  6. 3 cups cooked rice

  7. 2 cups shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Directions Saute shallots and peppers in oil in 3- to 4-quart saucepan over medium-high heat until tender, 3 to 5 minutes.

  2. Stir in broth and tomatoes; bring to a boil.

  3. Add rice and cheese; cook and stir until cheese is melted.

  4. Nutrition Facts Calories 320 Total Fat 15g Cholesterol 40mg Sodium 840mg Total Carbohydrate 31g Dietary Fiber 3g Protein 14g USA Rice Federation (www.usarice.com)

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